Preheat the oven to 350°F.
On a lightly floured work surface, roll out the pie dough until it is about ⅛-inch in thickness. Line the tart tin with the dough, being careful not to stretch it as you do. Roll your rolling pin over the top to trim any excess. Prick the base of the pastry all over with a fork and chill in the refrigerator for 15 minutes. Once chilled, line with parchment paper and fill with dry beans or baking weights and bake for 10-15 minutes or until the pie dough is completely cooked and nicely golden. Remove from the oven and allow to cool while you make the filling. Reduce your oven temperature to 300°F.
In a bowl, whisk together the eggs, sugar, cream, lemon zest and juice. Pour into the slightly cooled tart and bake until the center of the tart is set, about 20 minutes.
Allow the tart to cool completely. To serve, dust lightly with confectioner’s sugar.
If you have the time and the tins, it is fun to make individual tarts for your guests in mini tart tins. Process is the same although cooking times may be shorter.